Recipe

Crispy on the outside, and soft and creamy on the inside, these tasty rice balls make an unusual side dish, or can be served as a party nibble with a pesto dipping sauce. Good with roast chicken, ham, or pork.

Yield: Makes 4–6 servings

Prep time: 15 Mins

Cooking time: 20–25 Mins

Ingredients

1 cup Arborio rice

1 vegetable bouillon cube

½ cup Gruyere

2 tbsp pesto

1/3 cup plain dried bread crumbs

Vegetable oil, for deep-frying

Fresh basil leaves, for garnish (optional)

Directions

1. Bring the rice, bouillon, and 3¾ cups water to a boil in a large saucepan over high heat. Reduce the heat and simmer for about 15 minutes, until the rice is just tender.

2. Drain the rice well. Transfer to a bowl, stir in the Gruyere and pesto, and let cool.

3. Using moistened hands, roll the rice into walnut-sized balls. Coat in the bread crumbs.

4. Add enough oil to come halfway up the sides of a heavy frying pan and heat over high heat until the oil is simmering. In batches, fry the rice balls about 3 minutes, or until crisp and golden. Using a slotted spoon, transfer to paper towels to drain. Serve hot.

Notes

Prepare ahead:

The balls can be refrigerated 1 day in advance.

Leftovers can be added to salads or eaten as a snack.

Freezing Information: Freeze the uncooked rice balls for up to 2 month.